Title: Pizza margherita (ew)
Categories: Main dish, Pizzas
Yield: 1 Pizza
3/4 lb Pizza Dough
Semolina or cornmeal for
-dusting
1 tb Olive oil, preferably
-extra vergin
1/2 c Tomato Sauce
2 oz Mozzarella, cheese, sliced
-1/8 inch thick
Salt & freshly grund black
-peppr to taste
1/2 c Loosely packed fresh basil
-leaves (1 small bunch),
-thoroughly rinsed
1/4 c Freshly grated Parmesan
-cheese
Place a pizza stone, baking tiles or an inverted baking sheet on the
bottom or on the lowest rack of a cold oven; preheat for 30 minutes
to 500 degrees F or the highest setting.
Place dough on a lightly floured surface and pat into a disk. Use a
rolling pin or your hands to roll or stretch the dough into a circle
that is 1/4 inch thick and 10 to 12 inches in diameter. Tranfer to a
semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil to the edge. Spread
tomato sauce over the dough to within 1/2 inch of the edge.
Distribute mozzarella slices over the tomato sauce and season with
salt and pepper. Arrange basil leaves over the mozzarella, reserving
a few for garnish if you wish. Sprinkle with Parmesan. Drizzle with
the remaining olive oil. Carefully slide the pizza onto the heated
pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp
and browned and the top is bubbling. Garnish with the reserved basil
leaves, if desired.
Entered